Leave a Review

Reviews

users rating

4/4

I made this back in 2010 with 10 lbs. of sirloin. We had a barbecue with 3 teenagers and 4 adults. The entire 10 lbs. were demolished! The boys kept eating and eating. This weekend I was looking for a good marinade for a boneless leg of lamb (cut apart) and I used this. Very yummy and it made great gyros.

A Cook
from Silicon Valley Geek
/ 07.12.2016

flag if inappropriate

I had such high hopes for this recipe :( The ratings were stellar and Jeanne Kelley is my favorite recipe developer at Epicurious/Bon Appetit. However I thought it was good, but not outstanding. I made my own harissa and followed the recipe exactly. Don't think I will make this again. There is another similar recipe on the site called Harissa Crusted Tri-Tip Roast which I feel yields a tastier and more complex dish.

jsbjk
from Winnetka, IL
/ 10.26.2015

flag if inappropriate

Delicious. Used flank steak. Cut into 2 before marinading. Broiled on hi for 7 minutes each side. Wonderful!!!! The sauce is a must. Used Cava Harissa from Whole Foods - it has good level of spice..

zubaki
from NJ
/ 04.15.2015

flag if inappropriate

Fabulous. Wasn't paying attention- threw all of the harissa into the marinade and skipped the last step. Was delicious, my husband gobbled it all up. Make sure to get a nice caramelized char on the meat!

jessinparis
from New York
/ 04.01.2015

flag if inappropriate

Great recipe. The harissa marinade turned sweet while the tips cooked, which created a great balance with the spicy harissa-olive oil which is served with the dish.

merconnelly
from Washington, DC
/ 01.01.2014

flag if inappropriate

And yes, it deserves 4 forks!

Phiphiglenn
/ 08.08.2013

flag if inappropriate

We love sirloin tips, and this has become my go-to marinade. I've followed the recipe exactly each time for flawless results. I tend to go heavier on the Harissa because we're great fans of Moroccan cuisine. I'm making it again tonight and will add some cumin as suggested by other reviewers. I always use my Jaccard tenderizer tool on the beef before adding to marinade. This is an outstanding recipe!

Phiphiglenn
from Charlotte, NC
/ 08.08.2013

flag if inappropriate

I used garlic chili sauce in place of Harissa because I couldn't find it. Marinated overnight. Best thing I ever made. Planning to grill it for a party. Can't wait! Very tender.

KJD2012
from Cleveland, Ohio
/ 07.09.2013

flag if inappropriate

I made the recipe substituting sriracha sauce for the Harissa and it was delicious. Sweet and spicy and juicy steak. Served it over a salad with mescluns, bocconcini, cherry tomatoes, cucumbers and a simple vinaigrette. Yum.

gg1988
/ 03.12.2013

flag if inappropriate

I take full blame for not enjoying this meal, if i had read the description for the harissa sauce before starting i would have known i would not like the flavor. Harissa sauce is definitely not for everyone.